Combine heavy cream and sugar in a small pot, place on the stove over high heat, and bring to a boil (should be rolling and foaming). Stir occasionally.

Once the mixture starts to boil, reduce heat so the liquid is at a controlled boil and set a timer for 3 minutes. Stir occasionally.

After three minutes, add lemon juice/zest. If the juice/zest is cold, bring the mixture (with juice) back up to a boil.

Remove from heat and sieve over a pitcher, to remove any zest. Cover the mixture with wax paper so the paper touches the surface of the liquid. We don’t want a skin to form.

Place on a rack or trivet - to allow airflow - and cool at room temperature for at least 15 minutes.

Once cooled to room temperature, remove the paper and pour it into your designated glasses/cups. Cover but this time do not have the wrapping touch the surface of the liquid, at this point we want the texture to be consistent throughout, and place in the fridge for three hours.

Once set, remove from the fridge and enjoy!